theCryptofishist wrote:Go with burritos of the options so far. Pasta needs water, and you'll have to cart that water off the playa with you as there is not enough time for an evap pond to work.

One of our campmates made a bunch of spaghetti with sauce beforehand, put it in ziplock bags and froze. We heated it up in a pot and it actually turned out a whole lot better than we'd expected. It wasn't a great lump of pasta like we'd feared. LOL! My guess is cook the noodles al-dente and it will keep the sickage to a minimum.
We did a taco bar a couple of nights too, that was a big hit!

When camping I always make beanies and weenies at least once.
You could make the veggie sort with baked beans that don't have bacon in them (Madness if you ask me) and veggie dogs. Since veggie dogs, turkey dogs, and cheap hot dogs pretty much all taste the same anyway.
It goes well with tortillas.

You might end up being called camp Methane by the end of the night.

Why don't ya stick your head in that hole and find out? ~pieholePlan for the worst, expect the best. Make the most out of it under any conditions. If you cannot do that you will never enjoy yourself. ~CrispyDave

Dr. Pyro wrote:I had better look over that map again and see where I placed you guys.

That's why were way out in BFE (butt fucking Eden) on the other side of the Tower. It makes since now.

Why don't ya stick your head in that hole and find out? ~pieholePlan for the worst, expect the best. Make the most out of it under any conditions. If you cannot do that you will never enjoy yourself. ~CrispyDave

Can you get your hands on a vacuum sealer? That will change your life, like seeing Jesus on toast!

Premake your food, vacuum seal it, then freeze those mofos. Depending on what you make and if you need extra prep, garnish, etc. most of your time will only be spent boiling those bags in hot water. No mess, use the same water for multiple meals and have great food.

Fresh fruit & veggies are going to be tough to keep if you arrive early in the week for a dinner on Friday.

It's kind of limitless but you have to keep it all frozen until you're ready. I typically cook up a bunch of rice and freeze them in small packets. Sometimes it's just easy to heat up rice, pour some soy sauce on it and eat it with bacon.

Black bean garlic sauce in a jar is another spicy salty element for Chinese theme meals. You can also do the couscous Moroccan tagine theme, adding dried fruit and olives to fast cooking grain units and whatever proteins you desire. Japanese-style nabe soup can be a mix of everything and driven by salty miso, fresh or dry. I love Westbrae white miso, a 13oz container (refrigerated) would cover a meal that size with leftovers. Supplement with Japanese snacks, like nori maki (sealed and playa proof until opened) and sake or plum wine.

The Italian theme others suggest is perfect too with canned tomato things as the base.

[quote="LostinReno"][quote="geekster"]TIP: NEVER put cilantro in anything. Serve it on the side. 10% of the population has a genetic variation that causes cilantro to be positively repulsive.[/quote]
Ewwww, count me in that 10%! People who love it (seemingly, the other 90%), seem to pile it on! It really pisses me off when people ruin guacamole with that nastiness. Blech!

Back to the topic, I made a huge batch of Tabouli (minus cilantro ), it lasted all week in the fridge and everybody seemed to like it.[/quote]

how the hell do you live in Reno & not like cilantro?? It's on everything here!! and onions.

I use it as lettuce on my sandwiches.
I make a thai pesto from it with garlic cloves, black peppercorns and...cilantro...
Cilantro coulis under seared scallops and fresh corn and roasted pumpkin seed...

Ok... wipe the drool from my chin...

Back to OP - I like this topic. A mate and I need to cook dinner for a group one night. We are flying in from NYC so cooking beforehand isn't really an option. I like the burrito option. Will have to think about how we can manage this while cooking or heating everything up on site.